Singgang Ayam

It’s the Weekend! This is a quick & easy recipe that you can make – it’s aromatic with a hint of both sour & spice! The ultimate comfort food after a long week & it doesn’t take long to cook at all 😍 The chicken can be interchanged with fish or made vegetarian 🥰 We hope you enjoy making this, do tag us if you do.

Prep Time

5 min.

Cook Time

25 min.

Total Time

30 min.


Quick & Easy


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print


 3 cloves Garlic (sliced)
 1 medium Onion (sliced)
 1 inch Galangal (sliced)
 1 inch Ginger (sliced)
 1 inch Turmeric (sliced)
 2 Lemongrass (bruised)
 1.2 L Water
 2 Red Chilli Padi
 2 slices Tamarind Rind
 1 medium Tomato (wedged)
 700g Chicken (thigh & drumstick)
 1 tsp Salt
 1 tsp Chicken Stock Granules
 1 tbsp Budu
 3 Green Chilli Padi
 ½ tsp Coriander Seed (pounded)


  1. Thinly slice the onions, garlic, galangal, ginger & turmeric.
  2. Pound the ends of the lemongrass.
  3. Fill the pot with water & put in the sliced ingredients, lemongrass & 2 cili padi & bring to a boil.
  4. Put the tamarind rind, tomatoes & chicken into the pot & continue boiling for 5 mins.
  5. Add salt, budu, 3 cili padi, pounded coriander and chicken stock granules. Close the lid & let the chicken cook for another 15 mins.
  6. Serve hot with some white rice.

More delicious ideas for you

Avocado Pesto Pasta
Seafood Padprik
Coconut Pandan Buns
Creamy Lemonade